Stem to leaf, this pizza recipe uses the whole chard leaf. Many recipes call for only using the tender, leafy part of the chard, but this one turns the stems into a delicious cream sauce, almost like an Alfredo. The pizza is then topped with blanched chard leaves, sauteed red onion and peppers, bacon, shredded Parmesan and a sprinkle of creamy goat cheese.
- 1 bunch chard (Swiss, Rainbow or any type) about 4 leaves
- 1/2 cup cream
- 1/2 of a red onion, sliced
- 3 strips of bacon, partially cooked, cut into bite-sized piece
- 1 or two small peppers or chilis, thinly sliced (optional)
- 2-3 cloves of garlic, finely chopped
- 1/2 cup olive (oil or more)
- Salt and pepper
- 1 cup Parmesan cheese, grated
- 4 oz goat cheese, crumbled
- 1 ball of pizza dough (homemade or store bought)
- Preheat oven to 500 (or higher, if possible) use a pizza stone, if you have it.
- Separate the chard leaf from the stem.
- Cut or tear the leafy part into pieces.
- Blanch the leaves in boiling water for a minute or two.
- Quickly plunge blanched leaves into ice cold water.
- Squeeze out excess water from leaves and set aside.
- Chop chard stems into 1 inch pieces, or smaller.
- Sautee stems in 2 Tablespoons of olive oil, until almost tender.
- Add one clove of chopped garlic, and cook one minute more.
- Reduce heat to low and slowly stir in cream.
- Cook until heated through, but do not bring to boil.
- Add salt and pepper to taste, and set aside.
- Sautee onion and peppers in 2 teaspoons of olive oil for 5-7 minutes, set aside.
- Sprinkle grits and/or flour onto a clean surface.
- Roll out 1/4 of the pizza dough to about 1/4 inch thick (don't worry about the shape).
- Coat the top of the dough with a thin layer of olive oil.
- Spoon on 1/4 cup or less of the chard cream sauce and spread evenly.
- Sprinkle on 1/4 of the blanched chard, onions, peppers, garlic, cheeses and bacon.
- Add salt and pepper to taste.
- Bake for 7 minutes or so, turning periodically for an even bake.
- Remove from oven and enjoy while it's piping hot!
Yield: Makes four 12" pizzas
- 1 cup warm water
- 1 tablespoon sugar
- 1/4 ounce dry yeast
- 1 cup cake flour
- 1 1/4 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 tablespoon sea salt
- 2 tablespoons extra-virgin olive oil
- Combine first three ingredients and proof five minutes until foamy.
- Mix dry ingredients with dough hook, then add wet ingredients and olive oil.
- Knead on low for ten minutes.
- Place in an oiled bowl and cover.
- Leave at room temperature for two hours.
- Divide and refrigerate until needed.
- Proof one additional hour before rolling, topping and baking.